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Christmas Pavlova with sugared Cranberries and Orange & Citron Slices

Today is a special day for many reasons. But most important for you: we have a great GIVE-AWAY today! As it's saint nicholas' day and also the 2nd advent, we thought we suprise you with a little present.

We are so greatful for all your support and want to give something back to you. We would love to send you one of our cake stands, that we designed together with Philipp from Nutsandwoods. The give away is WORLDWIDE, all you have to do is write a comment with your mail address under this post and we will announce the winner next sunday. Good luck!!

Designing our first product was so ecxiting for us and all your support and orders were so overwhelming and made us very happy. We are very greatful to have such wonderful readers!! A huge thank you to everyone of you!! And I’m sure this crazy delicious christmas pavlova will make you as happy and satisfied as it made us. It’s so soft from the inside and crispy from the outside and tastes so much like christmas.

We used our new kitchenmachine from WMF for this recipe and were really happy with it. To be honest it is our first kitchenmachine ever so we were pretty excited to try it. The quality (and the look!) really convinced us and we can’t wait to use and test it more.

To refine the pavlova, nora made a wonderful orange-anise syrup which was so heavenly itselfe that I can imagine it might be very good with pancakes or waffles or pretty much everything sweet as well.

We hope you enjoy this recipe and have a lovely day guys!

Christmas Pavlova with Sugared Cranberries and Orange and Citrus Slices

Pavlova

3 cold egg whites (size m/l)

150g sugar

1/2 vanilla bean

1/2 tsp ceylon cinnamon

1 dash of salt

Hazelnut creme

200g heavy cream

1/2 tsp gingerbread seasoning (or another christmas spice)

50g ground almonds

Cranberries covered in snow

1 pck fresh cranberries (125-200g)

1 cup sugar

1 cup wasser

about 100g extra-sugar for coating

Candied orange and lemon slices

1-2 small organic oranges

1 organic lemon

2-3 anise stars

1 cup sugar (not necessary, if you use the remaining syrup from the sugared cranberries)

1 cup water (not necessary, if you use the remaining syrup from the sugared cranberries)

Sugared cranberries

Boil water together with sugar until sugar is dissolved, then let cool for 10min until you pour into a jar or similar. Wash cranberries and pat with kitchen paper. Fill cranberries into the syrup, stir and let infuse overnight or at least 5-6 hours (stir at least 1-2 times). Place cranberries on a cooling rack or similar (you can also use a mesh sieve) to let the syrup drain off. Dust with extra sugar, turn cranberries a bit and dust again with sugar. Fill remaining sugar into a tart pan (or soup plate), add the cranberries and shake the tart pan until cranberries are covered with sugar from all sides. (The leftover syrup you can use perfectly for the candied oranges – if it´s not enough just add some more water and sugar)

Candied orange and lemon slices

Boil water together with sugar until sugar is dissolved, then add anise stars. Wash orange and lemon and cut into 3-5mm slices. cook slices for 15min in the syrup, then drain on a cooling rack. Boil remaining syrup until it turns into a nice thick consistence (ca. 10min). Remove from stove. Line a oven grid with baking parchment and preheat oven to 190°C (380°F) top/bottom heat. Dip every slice into the syrup and place for a minute back on the cooling rack, then put them on the baking parchment and bake for 10-20min until the first slices start to turn brown and the sugar caramelizes. Let the slices cool down on a new sheet of baking parchment. (Pour some of the remaining syrup in the end on top of the pavlova – it´s so delicious!)

Pavlova

Preheat the oven to 100°C (200°F) fan-forced. Line a baking sheet with baking parchment and draw a circle (about 20cm-ø) on the baking parchment – take a plate or similar as a stencil. Beat egg whites half stiff, then gradually whisk in the sugar tablespoon by tablespoon (plus the salt and vanilla seeds and cinnamon in the end). Beat at least for 2-3min longer until the consistence is thick and glossy, and the sugar is dissolved. Spread half of the meringue with a tablespoon on the circle of the parchment paper (spread from inside to outside). Add remaining meringue on top, spread again a second layer and form a indentation in the center. Bake the pavlova for 90min, then switch off the oven and leave the pavlova inside until oven is cooled down. When it´s completely chilled, loosen the pavlova carefully with a long knife from the baking parchment. The pavlova is perfect, when it´s soft from the inside and crispy from the outside.

Hazelnut creme

Whip cream and add just in the end the gingerbread seasoning. Fold in the ground hazelnuts.

Serving

Place meringue on a cake stand or plate, fill with whipped cream – you can sprinkle some extra ground hazelnuts on it. Cut a few orange and lemon slices into halves and decorate together with some cranberries on the pavlova and finish with orange syrup. Bon appétit!

What a beautiful post. I just love the pavlova with the candied citrus.Not much a fan of pavlova but this is such a good idea. And if you say hazlenut anything, you'll have me running over! Gorgeous pictures as always. <3

Anonym Dec 07, 2015

Thank you for this beautiful post and recipe! I love how festive and delicious everything looks. I recently started baking again (i usually stick to cookies) but this post inspires me to challenge myself.. i'm sure it'll be worth the reward. ;)

Hi Laura and Nora -The Pavlova looks amazing and I plan to make a version for Christmas Eve when we have an open house at the cottage.I'm so happy to find your beautiful blog - the recipes sound awesome and the photography is so creative and gorgeous. I will be visiting here often - your posts make me feel happy.The cake stand is different in wood but very attractive, it would certainly be a great conversation piece no matter what delight is served on it! I love to bake, mostly French style cakes with less sugar, ground almonds, fresh fruits etc. I want to try many of your recipes in the coming months.

Sending blessings for the Holidays - I know people must love to visit you with such delicious food being offered!

Love these photos! That Pavlova makes a wonderfull statement for a holiday party. So festive and the wooden cake stand make everything so much more elegant. I hope you are having a lovely week! - Haasofrachel.comChefrachel@haasofrachel.com

I really love how you guys always pay so much attention to detail. That is why you end up everytime with such a beautiful dish. I'd love to win this cake stand, because I've been looking for a long time for a wooden one. My email is info@letstalkevergreen.com. xo

Anonym Dec 08, 2015

Mary christina elsa Dec 08, 2015

Wonderful recipe! I am for sure making this on Christmas. My family would love it very much! And really hope I could get that very pretty Cake stand. I really love it. 😚Mary Christina, mary.christina@hotmail.com :)

Anonym Dec 08, 2015

The cake stand is so so beautiful! I've been looking for a wooden one for ages but haven't yet found one that I like. This is simply perfect! Seriously good work with the stunning design, and thank you for running this generous giveaway! I'll be keeping my fingers crossed. xx Michelle thebakeanista@gmail.com

Anonym Dec 09, 2015

Last year I did a home photo shoot with my husband and I wanted to make a cake for those photos but I couldn't find a cake stand that I loved and within my price range. A year later I still have no cake stand. This one is beautiful and would love the opportunity to win it! uhmandatodd@gmail.com

I'm entering this beautifully handmade giveaway because I love to bake for my family and this would be great to showcase my efforts. Please pick me to win this gorgeous cake stand by NutsAndWoods. My email address is vickyyorks@hotmail.com